Portabello Pizzettas

       5 out of 5 stars  
0 Servings
100% would make this recipe for Portabello Pizzettas again.

When I was pregnant last year I had gestational diabetes which means no real pizza for me , this version was good for my pizza cravings . Do note its messy to eat.

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Portabello Pizzettas Ingredients

5 ounces frozen chopped spinach 12 portabello mushrooms 3 to 4 in diameter
1 1/2 cups shredded mozzarella cheese 2 medium tomatoes large dice
1 teaspoon dried basil crushed2 Tbs butter or margarine melted
1/4 teaspoon coarsely ground pepper 2 salt

Instructions for Portabello Pizzettas

1. Thaw spinach and press out liquid, finely chop.

2. Combine spinach, cheese basil, and pepper in a mixing bowl.

3. Heat oven to 350 degrees.

4. Clean mushrooms, remove stems.

5. Place mushroom caps top side down on a lightly greased cookie sheet,brush with butter or margarine.

6. Spoon about 2 tablespoons of spinach mixture into each cap.

7. Sprinkle with tomato and salt.

8. Bake for 12 minutes or till heated through OR place on the unheatedrack of a broiler pan.

9. Broil 4 inches from the heat for 3 to 4 minutes.

10. Cut into quarters and serve.

Comments: Love mushrooms, especially Portabello!! These could be done incountless variations, vegetarian or not.











Main Ingredient: MushroomsCuisine: American

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Ingredient Insight - look inside this recipe

Pizza Mushroom LowCarb American Mushrooms
for flavor and categorization

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I used large portobellos; filling was suffiicient for or 3 of those. And I substituted chopped salami for the pepperoni.

BigOven member

drvicky
on Jul 12 2008 10:06PM

My version featured smoked turkey and pepperoni. They were delicious and I cleared some leftovers from the fridge.

BigOven member

promfh
on Jul 31 2007 9:31PM
Total Time: 0:20
Active time: 0:15



BigOven member

Dana
on Jul 6 2007 9:38PM

[I posted this recipe.]

BigOven member

Dana
on Jul 5 2007 12:35AM